Fruit Buns

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Exakt Zest 6 400 20
Yeast 3 200 10
Water +/- 17 920 56
Sultanas 19 200 60
Currants 12 800 40

Method:

  • Mix flour, Exakt Zest, Yeast and water on slow speed for 2 minutes, then 8 minutes on fast speed using spiral mixer
  • Gently add the fruit (if fruit is soaked one day prior it improves the flavour and softness of the bread)
  • Dough temperature: 27° - 28°C (80° - 82°F)
  • Scale into heads (70 grm unit)
  • Intermediate proof: 10 minutes +/-
  • Final proof: 45 - 50 minutes
  • Proof temperature: 30°C
  • Relative humidity: 80°C
  • Bake temperature: 230°C (450°F)
  • Bake time:12 minutes